Béchamel sauce: Make a roux of an ounce [30g] of flour and an ounce and a half [45 g] of melted butter and thin with warm milk. Let it boil up, the add the yolks of two eggs, the cream and the rest of the fogas stock and season with salt, pepper and nutmeg.

Chef's notes

Wilt the spinach rather than boil it as it will be baked as well.
Bake at about 180 C/350 F/ Gas 4 until the fish is flaky - about 25 minutes at a guess. --JuliaBalbilla 06:15, 10 January 2009 (UTC)